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Foods look and taste better if meats
are browned and vegetables sauteed before they are added to the slow cooker. You
can get a head start by chopping and measuring ingredients and sauteing the
vegetables the night before.
For safety's sake, saute meat just before it is added to the cooker, and
refrigerate meat separately from the other ingredients until you are ready to
cook them. |
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Crock Pot Southwest Beef Wraps
1 boneless beef chuck shoulder pot roast or bottom round rump
roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 C. water
1 t. salt
1/2 t. pepper
2 jars (16 oz. each) prepared chunky salsa with cilantro
8 flour tortillas (10-inch diameter), warmed
Fresh cilantro (optional)
Tomato-Corn Relish:
1 C. frozen corn, defrosted
1 C. chopped fresh tomato
2 T. chopped fresh cilantro
Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to
5-1/2-quart Crock-Pot slow cooker; top with beef. Add water, salt and pepper.
Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until
beef is fork-tender. (No stirring is necessary during cooking.)
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2
forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10
minutes or until heated through, stirring once.
Top each tortilla with 3/4 cup beef mixture, leaving 1- 1/2-inch border around
edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas
over filling; fold bottom edge over and roll up. Garnish with cilantro, if
desired.
Makes 8 servings.
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